SIMON LOHSE TELLS IT, LIKE IT IS question & and answer session 1. What was, and is it that drove and continues to drive you to achieve senior positions in not just on but all compa- nies that engaged you? I am motivated by bringing success to an organisation. Through effective leadership I love to see and to help people recognise and achieve their potential. Identifying strategic challenges, setting and meeting strategic goals, growing the business in a sustainable way through teamwork and the development of mutually beneficial business partnerships is, for me, a key value. 2. Being you had the opportunity to be in the food equipment industry both abroad and in the U.S., what are the instrumental differences in how dealers and service companies operate, and which model do you feel is a better one? There are a number of differences in the way dealers, service companies and manufacturers operate in different countries. I would not say that one model is better than another. The model adopted in a particular country is the one that works for that territory or market. In Europe, there are a range of models in different counties, but most dealers have engaged with and successfully developed their own service capability as well as installation. Similarly a number of service companies have developed as dealers. Nonetheless, independent service companies and deal- ers without service still exist in Europe. One big difference in the USA market is the Rep Companies. This model does not exist in Europe, however I see it as a major benefit to the market. The relationship between Manufacturer, Rep Company and Dealer is extremely important and instrumental in supplying the maximum customer benefit to the end user operator. 3. What changes do you envision that will take place over the next 3-5 years within the industry? Both here in the US and in Europe we see an increasing consolidation in both dealers and service companies. More and more both dealers and service companies have a wider and even national geographic reach. Dealers are also increasingly investing into kitchen design and project management. In terms of kitchen design, we are seeing an increased requirement for connected, intelligent , smart devices whether in the hot, cold or wet side of the kitchen. Rising costs in energy, food products, chemicals and of course labor will increase the focus on return on investment in equipment purchasing decisions. 4. What is your current passion in terms of changes you would like to see in the food industry relating to equip- ment? Increasingly people look for businesses that have a clear policy on sustainability, this is a crucially important topic for any business, In terms of food equipment it obviously encompasses energy efficiency, but manufacturers also need to look further into reducing food waste, increasing yields, reducing chemical consumption and utilising recyclable materials into their designs.
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